Try this rich, nutrient-dense bone broth with a hint of Ceylon Cinnamon and Star Anise, suitable for fasting and the Keto diet. Ceylon Cinnamon adds a wonderful, ever-so-subtle flavor to the beef and complements the taste of Apple Cider Vinegar.
Adding Ceylon Cinnamon and Star Anise also helps eliminate any bacteria and other harmful elements in the bones. This means we don't have to blanch it, as we believe this removes all the goodness. We've used Apple Cider Vinegar sparingly, just enough to break down the bone and collagen. This ratio worked extremely well. A touch of lemon juice can also aid in breaking down the bones like Apple Cider Vinegar and pairs nicely with cinnamon, enhancing the flavor.
Bone broth has been hailed as the latest and greatest health food, although that might be an exaggeration. However, consuming a little bone broth from time to time appears to be beneficial for bone health (as it contains calcium, magnesium, and phosphorus), joint health (specifically osteoarthritis), and sleep (due to Glycine). It's also great for breaking a fast due to its nutrient density. Plus, because of the fat (gelatin), it's a fantastic addition for people on a Keto diet as it keeps you feeling satiated for a long time. We had half a cup and weren't hungry for 24 hours. Additionally, bone broth can be used for cooking. Sauté vegetables in it, add it to meats, cook rice or cauliflower with it, and much more. Don't forget to scoop up the bone marrow from inside the bone, which is a good source of Vitamin K2, apparently effective in reducing plaque buildup on teeth.
Prep Time :1.5 Hours Cook Times :24-30 hours Yield :6 cups
2.5 lbs grass fed Beef bones
6 oz. Carrots
1 medium onion (chopped into quarters)
2 Celery stalks cut into 1 inch pieces
1/2 head of fresh garlic
1 bay leaf
1 tsp. whole black pepper corn
1 whole star anise
1 three inch Ceylon cinnamon stick
(or 1 tsp Ceylon Cinnamon powder)
1 tbsp. Apple cider vinegar
2 tsp. Lemon juice (optional)
8 cups water
3 tsp. salt (or to taste)
Tools
Slow cooker
Baking pan or tray
Preheat your oven to 400°F.
Place the bones in a single layer in a roasting pan and roast for 30 minutes at 400°F. After 30 minutes, add the carrots, onions, celery, and garlic to the pan and roast for another 30 minutes. Roasting vegetables will infuse your bone broth with more flavor.
Add the roasted bones and vegetables to the slow cooker. There will be some oil and black residue after roasting. Add that to the slow cooker together with the Apple Cider Vinegar, Ceylon Cinnamon stick, bay leaf, star anise, whole peppercorn, and 3 tsp of salt. Finally, add water until the bones are covered, about 8 cups in our case.
Set the slow cooker on low, cover, and cook for 24-30 hours until the broth reaches a brown color.
Remove the bones and vegetables with a spoon and strain the remaining broth with a fine-mesh sieve. You will notice the bone broth is heavy with oil and collagen. This is the good stuff.
Pour it into a bowl and enjoy. Transfer the remaining bone broth into a jar and refrigerate it promptly, where it will last for about 5 days. You can also freeze the balance, and it will apparently last from a few months to a year.
